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John's Journal...
Entry 8
- Day 5
Fishing
the Chandeleur Islands - Day Five
One of the biggest advantages of fishing the
Chandeleur Islands out of the Beau Rivage is all the hassles are eliminated.
When you get back to the resort, the guides clean and ice
or freeze you fish for you and even put them in a cooler for you to take
home.
If you are smart however, you will take some of the fish
to one of the restaurants in the resort where it will be transformed into
some of the finest cuisine you have ever put in your mouth.
Most
of us don't think of having Italian style fish, but if you think about
it the country of Italy is surrounded by water. Many of those folks
fish, so they have to know how to cook fish right.
On this trip I met Chef Vincent Signorelli Jr., the chief
chef at La Cucina Chef. Not only is he Italian but his family owned
a restaurant in New Orleans and he has been preparing fish dishes even
before he learned his ABCs.
Chef Signorelli prepared speckled trout, flounder and cobia
while I was on my trip last week. You can get a copy of his recipes
if you write -- Sandra Zanella, Public Affairs Coordinator, 875 Beach
Blvd., Biloxi, MS, 39530. Ask for the three recipes that Chef Signorelli
prepared for John Phillips.
The
chef dipped the speckled trout filets in flour then sunk them in a milk
and egg mixture, he then dusted them with an Italian cornmeal and spice
mixture that was out of this world. He sauteed the filets in a special
brand of olive oil, and then baked them until they were done.
I haven't eaten cotton candy that was as light and tasty
as these speckled trout filets. I saw people that don't even like
fish licking their plates when it was all gone.
The redfish went through the flour, milk and eggs then they
were battered with crushed up pine nuts and some special spices that made
you taste buds tingle when you ate the fish.
The
cobia were put in a special marinate before grilling. When those
cobia chunks come off the grill, grown men would have gotten in fist fights
to eat it. I told Chef Signorelli that I would drive to the Beau
Rivage in Biloxi just to get him to cook fish for me.
If you like great fishing, fine dining and want to
go on a trip of a lifetime call my buddy Bo Hamilton, (228) 386-7580 and
get him to send you all of the information. When you talk to him tell
him that John Phillips wants to come back.
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